Prep pork: Pat pork tenderloin dry. Using a sharp knife, cut pork horizontally (parallel to cutting board) almost completely in half. Open up like a book and using a meat mallet, pound to even thickness (about 3⁄4- inch). Rub all over with 1 tablespoon oil and season with ras el hanout, 1⁄2 teaspoon salt and several grinds pepper. Set aside until step 4.

Make chutney: Finely chop apricots into 1⁄8-inch pieces and transfer to a small saucepan. Add 2 tablespoons apple cider vinegar (or red or white wine vinegar), 1⁄4 cup water, and 1 tablespoon sugar, and bring to a boil. Reduce heat to medium and cook until liquid is reduced to a syrup, 3-4 minutes. Season with salt.

Prep kale: While chutney cooks, remove stems and inner ribs from kale. Stack leaves, roll like a cigar, then cut crosswise into thin ribbons. Transfer to a bowl and toss with 1⁄2 teaspoon each salt and sugar. Using your hands, squeeze and massage the kale until softened, about 10 times.

Cook pork: Heat 1 tablespoon oil in a heavy, medium skillet over medium-high. Add pork to skillet and cook, turning occasionally, until golden and lightly charred in spots, about 3 minutes per side. Transfer to a cutting board, cover loosely with foil and let rest, about 5 minutes.

Prep salad ingredients: While pork cooks, use a vegetable peeler to thinly shave Parmesan. (Alternatively, cut it into very thin slices.) Coarsely chop almonds.

Finish & serve: Combine 2 tablespoons apple cider vinegar (or red or white wine vinegar) with a 1⁄4 cup oil, stirring vigorously. Once emulsified, add oil and vinegar to the kale. Next, add the Parmesan and 1⁄3 of chutney and toss to combine. Divide between plates and sprinkle with almonds. Cut pork into 1⁄2- inch thick slices and transfer to plates. Serve pork with remaining chutney. Enjoy!